Go Back
Print

Pear and Brie Salad with Honey Champagne Vinaigrette

A delicious, healthy, fall salad made with brie, ripe pears, dried cranberries and Marcona almonds
Course Salad
Cuisine American
Keyword brie and pear salad, easy lunch recipe, grilled pear salad, light recipe
Prep Time 8 minutes
Total Time 8 minutes
Servings 8 servings
Author Linda Spiker

Ingredients

The Salad:

  • 4 ounces fresh organic baby greens
  • 1-2 ripe pears, diced
  • 3 ounces French brie cheese
  • ⅓ cup dried cranberries
  • 1 ripe avocado, diced
  • ⅓ cup Marcona almonds

Honey Champagne Vinaigrette:

  • ½ cup extra virgin olive oil
  • 3 tablspoons Champagne Vinegar
  • 2 teaspoons apple cider vinegar
  • 1 Tablespoon minced shallots
  • 1 Tablespoon honey
  • 1 pinch sea salt (I use Maldons)
  • few turns freshly ground pepper

Instructions

Salad:

  • On a large platter, or in a large bowl, toss together greens, pears, cranberries, almonds, and avocado.
  • Dressing: Place all dressing ingredients in a small container and whisk. Refrigerate extra dressing for up to a week.
  • Dress salad, toss, sprinkle with sea salt and freshly ground black pepper, toss again. Serve.